Imported from the web

Crumbl S’mores Brownie Cookies

Name: Crumbl S’mores Brownie Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cup butter (softened; salted or unsalted); 0.75 cup granulated sugar; 1.5 cup brown sugar; 2 eggs; 1 tbsp vanilla; 3.75 cup flour (divided: 3 1/2 cups for the base dough and 1/4 cup for the brownie dough); 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1 package graham crackers (crushed; about one package); 0.5 cup cocoa powder (unsweetened); 0.5 cup milk chocolate chips; 0.5 cup semi-sweet chocolate chips; 7 oz marshmallow creme (for topping); graham cracker crumbs (for garnish, if desired)

Recipe by cookingwithkarli.com

Imported by Lauren Wenig on SeeMeCook

Giant copycat cookies combining a chocolate brownie-cookie base with a graham-cracker chocolate-chip cookie layer. Each cookie is topped with marshmallow creme and optional graham-cracker crumbs.

12 servings35 minAmerican

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Ingredients

1.5 cup butter (softened; salted or unsalted)
0.75 cup granulated sugar
1.5 cup brown sugar
2 eggs
1 tbsp vanilla
3.75 cup flour (divided: 3 1/2 cups for the base dough and 1/4 cup for the brownie dough)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 package graham crackers (crushed; about one package)
0.5 cup cocoa powder (unsweetened)
0.5 cup milk chocolate chips
0.5 cup semi-sweet chocolate chips
7 oz marshmallow creme (for topping)
graham cracker crumbs (for garnish, if desired)

Steps

1
Preheat the oven to 350°F (175°C).
2
In the bowl of a stand mixer, cream the softened butter and both sugars together until combined and light and fluffy.
3
Add the eggs and vanilla, then mix thoroughly until combined.
4
Add 3 1/2 cups of the flour, the baking soda, baking powder, and salt. Mix until just combined; avoid overmixing so the cookies do not become tough and cakey.
5
Remove half of the dough and place it in a separate bowl.
6
Add the crushed graham crackers to the dough remaining in the stand mixer and mix until combined.
7
Mix in the milk chocolate chips and semi-sweet chocolate chips.
8
Remove the graham-cracker cookie dough from the mixer and place it in a bowl.
9
Return the remaining cookie dough to the stand mixer. Add the remaining 1/4 cup flour and the cocoa powder, mixing until well combined.
10
Separate the chocolate cookie dough into 12 equal portions. Roll each portion into a ball, flatten it with the palm of your hand, and arrange the portions on cookie sheets, placing 6 cookies per sheet.
11
Separate the graham-cracker cookie dough into 12 equal portions. Roll each into a ball, flatten it with your palm, and gently press one portion on top of each flattened brownie-cookie portion.
12
Bake at 350°F (175°C) for 12–15 minutes, being careful not to overbake. The cookies are done when there is no longer a wet spot on top.
13
Allow the cookies to cool on the cookie sheet for 10–15 minutes.
14
Spoon and spread marshmallow creme onto the center of each cookie.
15
Top with extra graham-cracker crumbs, if desired. Serve warm.

Notes

Store leftovers in an airtight container at room temperature for about 3 days. To serve them warm again, microwave for a few seconds. The recipe notes that smaller cookies are possible, but the baking time will need to be adjusted.